Pomegranate Quinoa Tabouli

Quinoa originated in the Andean region of South America and the Incas considered the crop to be sacred. It is easy to cook—usually prepared similarly to rice—and can be served with a variety of breakfast, lunch or dinner foods. Additionally, quinoa flour is popular in gluten-free baking.

Yields 6 cups.

Ingredients

1 cup pomegranate arils

2 cups cooked quinoa

1 cup cucumber, diced small

1/2 cup chopped green onion

1/2 cup green pepper, diced small

3/4 cup minced parsley

1/2 cup minced cilantro

1/4 cup minced mint leaves

3/4 cup sliced almonds

1/4 cup lemon juice

1/4 cup olive oil

Salt and pepper to taste

Preparation

Extract arils from pomegranates.

Cook quinoa according to package directions.

Finely dice cucumber, onions and green pepper; mince herbs.

Mix all ingredients except lemon juice and olive oil together to make tabouli.